What can I say – Cantuccini definitely belong on the list of my favorite cookies. These crunchy cookies packed with almonds and great flavors are super delicious! Not only along with a cappuccino in the afternoon – I can eat these cookies all day long and if you give me access to the cookies I WILL eat them all day long ;P
Cantuccini are typical Italian cookies – baked to be very crunchy in the shape of little bread slices. The classic ones are made with almonds but you can use other nuts and also dried fruits, but then you call the cookies rozzetti or just biscotti instead of cantuccini. Though biscotti is the term for most cookies in Italy. Confusing? A little bit ;P
Well… I actually don’t care about names as long as the cookies are delicious and crunchy. Something to dunk into coffee or maybe a sweet wine as many Italians do. It’s all about the flavors!
If you know anything about Italian cookies, you’ll know that this type of cookie here is baked twice. First, you shape the dough into long logs and bake them for a few minutes, then you let the whole thing cool down a bit, cut the rolls diagonally into (bread-like) slices, and then you bake the cookies a second time. That’s why the cookies are called “biscotti” – the translation for that is “twice baked” ;) This makes the cookies quite dry, very crispy and they last almost an eternity if you store them properly. The perfect type of cookie if you want cookies all the time but are not willing to bake them each week fresh ;P
If you want to try some biscotti with chocolate and other nuts instead of the almond cantuccini, you can check these recipes here:
INGREDIENTS / ZUTATEN
2 cups (260g) all-purpose flour
3/4 cup (150g) brown sugar
1 tsp. baking powder
1 pinch of salt
2 medium eggs
1 oz. (30g) soft butter
2 tbsp. Amaretto
1/2 tsp. vanilla extract
a few drops of almond extract (optional)
7 oz. (200g) almonds (skin on)
260g Mehl (Type 550)
150g brauner Zucker
1 TL Backpulver
1 Prise Salz
2 Eier (M)
30g weiche Butter
2 EL Amaretto
1/2 TL Vanille Extrakt
ein paar Tropfen Bittermandelöl (optional)
200g Mandeln (mit Schale)
DIRECTIONS / ZUBEREITUNG
2. Remove the dough from the fridge, divide into three portions and roll each into a log with a diameter of about 1.6 inches (4cm). Place on a baking sheet lined with baking parchment, cover, and place in the fridge again for about 15 minutes.
3. Preheat the oven to 390°F (200°C). Bake the dough logs for about 13-15 minutes. Remove from the oven and let cool on the baking sheet for about 12-15 minutes. In the meantime, lower the oven temperature of the oven to 320°F (160°C). Cut the pre-baked dough rolls with a sharp knife, each slightly beveled, into slices that are about 0.8 inches (2cm) thick. Place the slices on the baking sheet and bake for another 12-15 minutes. Remove the Cantuccini from the oven and let cool completely on a wire rack. Store in a tightly closing tin.
2. Den Teig aus dem Kühlschrank holen und in drei Rollen mit einem Durchmesser von jeweils 4cm (1.6 inches) formen. Auf ein mit Backpapier ausgelegtes Backblech setzen, abdecken und für weitere 15 Minuten in den Kühlschrank legen.
3. Den Ofen auf 200°C (390°F) vorheizen. Die Teigrollen etwa 13-15 Minuten backen. Aus dem Ofen holen und auf dem Backblech für etwa 12-15 Minuten abkühlen lassen. Die Temperatur des Ofen in der Zwischenzeit auf 160°C (320°F) runterregulieren, dann die vorgebackenen Teigrollen jeweils leicht angeschrägt mit einem scharfen Messer in etwa 2cm (0.8 inches) dicke Scheiben schneiden. Die Scheiben auf dem Backblech verteilen und dann noch einmal 12-15 Minuten backen. Die Cantuccini aus dem Ofen holen und auf einem Kuchengitter komplett abkühlen lassen. In einer gut schließbaren Dose aufbewahren.
Craving more? Keep in touch on Facebook, Twitter, Instagram and Pinterest for new post updates and more. You can also contact me with any questions or inquiries!
Here is a version of the recipe you can print easily.
Print
Easy Cantuccini
- Prep Time: 00:30
- Cook Time: 00:30
- Total Time: 01:45
- Yield: 50 1x
- Category: Cookies
- Cuisine: Italy
Description
Easy to prepare Cantuccini/Biscotti loaded with crunchy almonds!
Ingredients
2 cups (260g) all-purpose flour
3/4 cup (150g) brown sugar
1 tsp. baking powder
1 pinch of salt
2 medium eggs
1 oz. (30g) soft butter
2 tbsp. Amaretto
1/2 tsp. vanilla extract
a few drops of almond extract (optional)
7 oz. (200g) almonds (skin on)
Instructions
1. Add the flour, brown sugar, baking powder, and salt to a large bowl and mix to combine. Add the eggs, butter, Amaretto, vanilla extract, and almond extract (optional) and knead until you get a smooth dough. Add the almonds and fold in gently. Wrap the dough in plastic wrap and place in the fridge for about 30 minutes.
2. Remove the dough from the fridge, divide into three portions and roll each into a log with a diameter of about 1.6 inches (4cm). Place on a baking sheet lined with baking parchment, cover, and place in the fridge again for about 15 minutes.
3. Preheat the oven to 390°F (200°C). Bake the dough logs for about 13-15 minutes. Remove from the oven and let cool on the baking sheet for about 12-15 minutes. In the meantime, lower the oven temperature of the oven to 320°F (160°C). Cut the pre-baked dough rolls with a sharp knife, each slightly beveled, into slices that are about 0.8 inches (2cm) thick. Place the slices on the baking sheet and bake for another 12-15 minutes. Remove the Cantuccini from the oven and let cool completely on a wire rack. Store in a tightly closing tin.
Notes
Enjoy baking!
